Best Pumpkin Soup With Cinnamon Croutons Recipes

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CINNAMON PUMPKIN SOUP



Cinnamon Pumpkin Soup image

Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!

Provided by Emily Kemp

Categories     Soup

Time 1h10m

Number Of Ingredients 10

3 lb pumpkin ((1.5 kg))
2 cups carrots (peeled and chopped into medium sized chunks (420g))
1 large red onion
1 tsp fennel seeds
1 tsp paprika (plus extra for sprinkling on pumpkin seeds)
1 tsp ground cumin
1 tsp cinnamon
4 cups chicken stock ((1 litre))
3 - 4 tbsp olive oil
salt and pepper (to season)

Steps:

  • Preheat the oven to 400°F/200°F.
  • Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
  • Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
  • Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
  • Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
  • Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
  • Turn off the heat then blitz the soup until completely smooth using an immersion blender.

Nutrition Facts : Calories 258 kcal, Carbohydrate 23 g, Protein 6 g, Fat 18 g, SaturatedFat 3 g, Sodium 81 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS



Cream of Pumpkin Soup with Cinnamon Croutons image

A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.

Provided by Judith N.

Categories     Onions

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped (1 cup)
2 (13 3/4 ounce) cans chicken broth
1 (1 lb) can solid-pack pumpkin (2 cups)
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon pepper
2 cups milk
1 cup heavy cream
3 tablespoons softened butter or 3 tablespoons margarine
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
4 slices whole grain bread

Steps:

  • Heat butter in large saucepan or dutch oven; add onion; saute until tender but not brown, about 10 minutes.
  • Add 1 can chicken broth; bring to boiling; cover; lower heat; simmer 15 minutes.
  • Ladle liquid and onion into container of electric blender; cover.
  • Blend until mixture is smooth, about 1 minute.
  • Return to saucepan.
  • Add remaining chicken broth, pumpkin, salt, cinnamon, nutmeg, ginger and pepper.
  • Stir until smooth.
  • Bring to boiling; cover.
  • Lower heat; simmer 10 minutes, stirring often.
  • Stir in milk and cream; heat just to boiling, but do not boil.
  • Taste for seasonings.
  • Garnish with cinnamon croutons.
  • CINNAMON CROUTONS: Blend 3 Tbls.
  • softened butter or margarine with 1 Tbls.
  • brown sugar and 1/4 Tsp.
  • ground cinnamon in small bowl.
  • Spread on the 4 slices of bread.
  • Place in single layer on cookie sheet.
  • Bake in preheated 400 degree oven for 8 to 10 minutes or until toast is crisp and topping is bubbly.
  • Cut into small triangles or squares.

Nutrition Facts : Calories 286.4, Fat 21.6, SaturatedFat 13.1, Cholesterol 68.4, Sodium 784, Carbohydrate 17.2, Fiber 1.7, Sugar 4.4, Protein 7.4

CREAM OF PUMPKIN SOUP



Cream of Pumpkin Soup image

A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.

Provided by Thomas

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 13

3 tablespoons butter, softened
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tablespoons butter, melted
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground black pepper
1 cup heavy whipping cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  • Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Transfer broth mixture into the container of a blender or processor. Process until smooth.
  • Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
  • Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g

CREAM OF PUMPKIN SOUP WITH CINNAMON CROUTONS



Cream of Pumpkin Soup with Cinnamon Croutons image

Quick and easy satisfying soup that is very little work, but very flavorful. From Hearts and Flour Cookbook.

Provided by Lynette !

Categories     Cream Soups

Time 45m

Number Of Ingredients 15

FOR THE SOUP:
1 c onion, chopped
2 Tbsp butter, melted
2 can(s) chicken broth, undiluted (10 3/4 ounce cans)
1 can(s) cooked, mashed pumpkin (16 ounce can)
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp pepper
1 c whipping cream
FOR THE CINNAMON CROUTONS:
3 Tbsp butter, softened
1 Tbsp brown sugar
1/4 tsp ground cinnamon
4 slice whole wheat bread

Steps:

  • 1. For the soup: saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • 2. Pour the broth mixture into the container o an electric blender, and process until smooth. Return the mixture to the saucepan.
  • 3. Add the remaining 1 can chicken broth, pumpkin, and the next 4 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
  • 4. Stir in the cream, and cook until thoroughly heated (do not boil). Ladle into individual soup bowls. Top each serving with Cinnamon croutons.
  • 5. For the croutons: Combine the butter, brown sugar, and cinnamon; stir well. Spread butter mixture evenly over one side of the bread slices.
  • 6. Place the bread, buttered side up, ona baking sheet. Bake at 400° for 8 to 10 minutes or until bread is crisp and the topping is bubbly. Cut each slice of bread into 8 small triangles or squares.

PUMPKIN SOUP



Pumpkin Soup image

This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.

Provided by Lea Ogawa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 9

6 cups chicken stock
1 ½ teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
½ teaspoon chopped fresh thyme
1 clove garlic, minced
½ cup heavy whipping cream
5 whole black peppercorns

Steps:

  • Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  • Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  • Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Nutrition Facts : Calories 114.5 calories, Carbohydrate 13.5 g, Cholesterol 24.1 mg, Fat 6.3 g, Fiber 4.1 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 1458.1 mg, Sugar 5.7 g

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